Korean Kimchi Tofu Soup (韩式泡菜豆腐汤) – Free Series Sauce Pan (Free Series平底锅)

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I am going Korean again. Easy Kimchi Soup recipe using Buffalo FREE Series 24cm Sauce Pan. Placed on Song-Cho portable induction cooker, it can be eaten piping hot! 🙂


 Serves 4


  • Kimchi 500g (1 packet)
  • Pork belly 400g (sliced & marinate with 3 tbsp oyster sauce)
  • Korean glass noodle 200g
  • Enoki mushroom 1 packet (cut off bottom portion)
  • Silken tofu 300g (1 box) (cut)
  • Onion 1 small pc (sliced)
  • Red chili 1 pc (sliced)
  • Green chili 1 pc (sliced)
  • Spring onion 1 stalk (cut)
  • Water 300 ml

*Wash all ingredients where required.



1) Pour water into the sauce pan, turn high heat.

2) Add ingredients (while waiting the water to boil) into the sauce pan in sequence: kimchi, pork belly, glass noodle, enoki mushroom, tofu, onion, red/green chili and spring onion.

3) Cover the sauce pan, turn to medium/low heat and cook for 20-30 minutes till the soup boil and ingredients are cooked.

4) Scoop and enjoy with rice. Great on its own. 🙂


又是韩食日。利用牛头牌24cm FREE系列平底锅弄一个简单可口的韩式泡菜豆腐汤。还可以摆在松厨便携式电磁炉上保持热呼呼上桌品尝。  🙂



  • 韩式泡菜 500克
  • 五花肉 400克 (用3汤匙蚝油腌制)
  • 韩式冬粉 200克
  • 金针菇 1包 (尾部处理掉)
  • 嫩豆腐 1盒 (切块)
  • 洋葱 1小粒 (切片)
  • 红辣椒 1根 (切片)
  • 青辣椒 1根 (切片)
  • 青葱 1根 (切段)
  • 清水 300毫升




1) 把清水倒入平底锅,开大火

2) 把材料顺序加入锅内: 泡菜, 五花肉, 冬粉, 金针菇, 嫩豆腐, 洋葱, 红/青辣椒和青葱

3) 盖上锅盖,回中/小火煮20至30分钟到汤滚,材料熟透

4) 把汤料盛入盘中即可配搭白饭享用, 单吃也很过瘾   🙂


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